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001 397656
003 TNML
005 20120821085124.0
008 180321s2006 nyu 000 0deng
020 $a1400041201 (hbk.)
020 $a9781400041206 (hbk.)
035 $a(OCoLC)62616220$z(OCoLC)70004820$z(OCoLC)681603907
035 $a738352
040 $aDLC$cDLC$dYDX$dBAKER$dOCO$dIXA$dBUR$dIG#$dBTCTA$dTWTNM
041 $aeng
050 00$aTX723.2.T86$bB83 2006
082 00$a641.59455$222
100 1 $aBuford, Bill.
245 10$aHeat :$ban amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany /$cBill Buford.
250 $a1st ed.
260 $aNew York :$bAlfred A. Knopf,$c2006.
300 $a318 p. ;$c25 cm.
505 0 $aDinner with Mario -- Kitchen slave -- Line cook -- Pasta-maker -- Apprentice -- Tuscan butcher -- Dinner with Mario.
520 $aWriter Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.
650 0$aCooking, Italian$xTuscan style.
650 0$aFood$zItaly$zTuscany.